![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/01\/mes-reportages-gastronomiques-cointreau-cuisine.jpg\" "\\"My")
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\n<\/a><\/p>\n <\/p>\n <\/p>\n <\/p>\n \nI strongly advise you to take a close look at all the little cakes, macaroons, and original utensils, like this “monk’s head” grater.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n \nThis is where you can come to drink cocktails, while chatting with a small plate of chocolates.<\/p>\n \nEverywhere transparency, light.<\/p>\n \nYou can even see the restaurant below.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/div>\n \nOur two chefs of the day are here to receive us. So we find ourselves with 4 guests, 2 chefs and 2 organizers. A rare and privileged moment.<\/p>\n \nWe will cook with our chefs and then go to the table to devour everything.<\/p>\n \nOur Cointreau organizer poses here with our chef du jour in the large upstairs kitchen.<\/p>\n <\/p>\n <\/p>\n \nSimply thinly slice raw mushrooms and a williams pear, then arrange a rosette of each on the plate.<\/p>\n \nA bit of corn, then salad previously mixed with the vinaigrette…<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n \nAnd an orange and carrot risotto, served with grilled prawns with cocoa powder!<\/p>\n <\/p>\n <\/p>\n \nBut no, it’s a miracle, the whole thing holds, and even very well! Because even with a dollop of vanilla ice cream, the strawberries hold up. A few shards of gold leaf and a dash of Cointreau Cuisine and we are in seventh heaven!<\/p>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n